Wine Berserkers - international wine social media, online community, and discussion

maureen nelson wrote: ↑
October 19th, 2020, 6:28 pm

TimF wrote: ↑
October 19th, 2020, 6:06 pm
I don’t see I either.
Are you saying it does not load for you either?

I just tried it on my other ipad too and nothing.

Yeah the main part of the screen is just blank.

I thought I won a lot yesterday and yet no email, no charge, no bid history, etc. Is that normal?

I don’t see I either.

Thanks for the tip. I’ll be sure to seal any unused. But this is going to give my wife an excuse to make lots of carbonara. I think she’d eat it every day if I’d agree to it.

I ordered a couple of packages of guanciale from Quercia. I assume this doesn’t need refrigeration. How quickly should I consume it?

I made flammkuchen tonight. I think next time I’ll try to roll it out a bit thinner. Very tasty though.

Hi Tim, I have this one. I love it. I never have issues with dough making. https://www.amazon.com/KitchenAid-Professional-Stand-Mixer-Red/dp/B0026C8J9Y/ref=asc_df_B0026C8J9Y/?tag=hyprod-20&linkCode=df0&hvadid=343238601593&hvpos=&hvnetw=g&hvrand=7608094707160035135&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvd...

Christine Huang bought this one for breadmaking. It looks pretty badass. https://pleasanthillgrain.com/ankarsrum-swedish-stand-mixer-heavy-duty-kitchen-mixer?_vsrefdom=gpshop&gclid=CjwKCAjw5p_8BRBUEiwAPpJO641WDgTb1w2-RaZL9XYL8bdPjc5lrNOa9r1GjDAP5RjaKE-1p8MfURoCp0sQAvD_BwE That's the one that Ooni u...

When I try to make dough with more than 500g of flour, my KA tries to eject the dough from the bowl. I'd like to make larger batches for pizza dough. Does anyone here have one of the larger KA models? I see they have an 8 quart model.

Leonard Maran wrote: ↑
October 14th, 2020, 7:20 pm

Paul Jaouen wrote: ↑
October 14th, 2020, 1:19 pm
I buy my cooking wine at Trader Joe’s. It is satisfactory and cheap.
Never cook with a wine you would not drink.

I strongly disagree with this. You don’t need fine wine to enhance a dish. Most of the value is in releasing alcohol soluble flavors. Nuance gets lost in cooking.

Paul Jaouen wrote: ↑
October 14th, 2020, 1:19 pm
I buy my cooking wine at Trader Joe’s. It is satisfactory and cheap.

I was going to post the exact same thing.

I’ve seen Chris Bianco make lemon and onion pies before so I wanted to try one. I sliced everything super thin on the mandolin. In the end it’s just a bit too tart for my liking. Maybe Meyer lemons would be better?

Ethan Abraham wrote: ↑
October 9th, 2020, 1:11 pm
Don't pigs sometimes eat meat? I imagine it is not part of farmed hog feed but maybe wild boar, etc?

Anyone remember Deadwood? Those pigs ate everything.

Sounds like a fun place. It reminds me a little of the Madison Wine Shop in Madison, CT. The place was like stepping into a time machine. The owner wouldn't let me leave without tasting a few things each time. I was heartbroken when he died and they sold the place. I walked in after it changed hands...

Peas and mayonnaise are usually deal breakers for me. It’s a texture thing. Then it’s the method of preparation. Cooked tuna — even seared seems gross to me, for example. Other than that I’ll pretty much eat anything. This is hilarious in the context of the thread! Some very ordinary, common foods ...

My rule is “no pets or family” (dogs, cats, monkeys). Otherwise, I eat everything. There are things I don’t particularly like (cooked green bell peppers and sweet vegetables (like the squash and sweet potatoes mentioned above), which I don’t make at home, but I will eat them outside the house Pleas...

Peas and mayonnaise are usually deal breakers for me. It’s a texture thing. Then it’s the method of preparation. Cooked tuna — even seared seems gross to me, for example. Other than that I’ll pretty much eat anything.

Are those toppings added post cooking? Looks good. Is there a particular smoked mozzarella you like?

Jay Miller wrote: ↑
October 6th, 2020, 4:35 am
If you're now looking for a good online source I like https://www.hudsonvalleyfoiegras.com/ best of the ones I've tried.

I buy from them every six months or so. I slice up the lobe and vacuum seal the individual portions. I find the quality to be superior to most restaurants.

I honestly think that any cut can be awesome or awful depending on beef quality and preparation. Having said that I usually make strips or ribeyes if we’re just having straight steak. Sometimes the ribeyes are better, sometimes the strips are better. I also make a lot of flanks, usually for wraps. I...

All cuts matter.

Have you been to Peake Ranch yet? Very nice tasting room and very good wines.

Oh man, I feel your pain. When there’s a problem getting it off the peel things go pearshape quickly. I’m screaming at my wife for help, like she’s going to somehow magically make the mess inside a 900 degree oven go away. I think it just takes some practice. I’ve also learned that when the dough st...

I had a bunch of sage growing so I made a pizza with sage, onion and mozzarella tonight. Was like Thanksgiving dressing!

Does it matter if I use a wood or a metal peel? I had been using wood. Now prefer metal. Shake it every so often when making the pie so it doesnt stick to the peel. That was a duh moment for me. May have mentioned above that I switched out the stock pizza stone for a steel one. better char Which st...

Sounds like there is a huge difference between Gino's East on premise product vs. what they ship via Goldbelly. That’s possible. I will say that the Lou Malnati’s frozen pizzas are pretty close to the fresh made ones. Probably 95% as good as long as you follow the directions. I was eating those eve...

I can’t stand the sauce or the crust at Giordanos. But other than that, it’s great.

Gino’s East has a ton of meat. They do the sausage patty (similar to Lou’s) so there’s about an inch of sausage covering the entire pie.

One of my favorite wines ever, 91 Monte Bello, is rapidly approaching $500.

I’m squarely in the Lou Malnati’s camp but I haven’t tried Peqouds. One of my buddies loves it. There are several Chicago places I hate like Giordanos.

I haven’t been to Sally’s since high school because they don’t open for lunch. I could never tell the difference between Pepe’s and Sally’s. Someone once told me there was no difference (same people running the show) but I doubt that. Other people swear up and down that Modern Pizza is better. I hap...

Is there a particular reason you’re focusing on California Cab Franc? My wife is a huge fan of Cab Franc. We have a bottle at least once a week but it’s usually from the Loire Valley, it’s usually $15 and generally delicious. Mainly because my wife likes CA reds much more than Old World wines. I ma...

Is there a particular reason you’re focusing on California Cab Franc? My wife is a huge fan of Cab Franc. We have a bottle at least once a week but it’s usually from the Loire Valley, it’s usually $15 and generally delicious.

Does it matter if I use a wood or a metal peel? I have found that a wood (better yet - composite) peel is best for placing the pizza and a metal one best for removing it. I've found a metal peel much too sticky with the raw dough (too much flour required) and the wood is harder to get under the fin...

All good Tim. I should be in a better mood (than I am). I got this message today; Mitchell, No sir! It will not be near that long. Would this coming spring work for you? Also, I received the PP payment, just wanted to let you know. Thanks, Tyler Shirley Shirley Fabrication, LLC 4510 Virginia Drive ...

I am sorry if I offended you in this or another thread -- it was unintentional. I apologize. Unfortunately my last line about Documentary Now didn't convey any humor/good fun for you.

Does it matter if I use a wood or a metal peel?

Retracted as unnecessary.

Koda 16 scheduled to be delivered tomorrow. I think my wife ordered it back in June.

Only in Canada... what a tease.

I preferred Franklin’s brisket over Snow’s when I visited but it was very close IMO. Snow’s ribs were clearly better though. Aaron Franklin visited Snow’s during his PBS show because he liked their chicken.

Nice wine choice. Thanks for the review.

I made smoked pork ribs on Saturday so I saved the liquid from the two hours wrapping in foil. I put that in the fridge. Today I separated out the gelatin. I mixed it in with a chuck steak that I ground for burgers. I added 10% gelatin by weight to the beef. I cooked the burgers on the grill. These ...

I have warmed king crab in the microwave per Alton Brown’s recommendation. I wrapped them in wet paper towels. It worked well but the crab legs are precooked.

T Welch wrote: ↑
September 6th, 2020, 5:41 pm
Poach in butter?

Yep

These phrases on Monte Bello truly define what it is, so accurately: The classic iron fist in a velvet glove. Black currants, blueberries, truffles and tobacco on the palate. The finish is long and seamless with ever so silky tannins. Thrilling wine that threads the needle between old and new world...

P@u1_M3nk3s wrote: ↑
September 4th, 2020, 3:21 pm
Love how this thread on the idiocy of changing the recipe is now a paean to changing the recipe.

Isn't it ironic?

Planning to be on with some Tercero tonight.

I’m only 10 minutes in to Tootsie’s episode and loving it. Never been to Snow’s, it seemed like such a weird thing to go early on a Saturday morning. Now, I realize I HAVE to go, and soon. She can’t have too many years left to keep going at her current rate. It is so not weird. It is so awesome. I ...

Tootsie is a legend in Texas. I watched this a few days ago - just excellent all around. By the way, you can order from Snow’s online and have it delivered overnight. Getting some brisket, ribs, and smoked turkey delivered early next week! I almost pulled the trigger a couple of weeks ago but am su...

I’d like to try that 203 day ribeye.

So if you bought 6 cases in a bad year, average 10 cases in the others and had the 64 from the good year that’s over 3,000 bottles of Prum.

Is there anything for sale in your neighborhood?

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